Meat Products (Hygiene) Regulations (Northern Ireland) 1997
S.R. 1997/494 · Made 13 November 1997 · Extends to Northern Ireland
FOOD
Made 13th November 1997
Coming into operation 8th December 1997
Whereas it appears to the Department of Agriculture acting as the Department concerned that it is necessary or expedient—
for the purposes of ensuring that food complies with food safety requirements or in the interests of public health; or
for the purposes of protecting or promoting the interests of consumers,
to make the following Regulations;
Now therefore, that Department, being the Department concerned, in exercise of the powers conferred by Articles 15(1), (2) and (3), 16(1), 18(1), 25, 26(3), 44, 47(2) and 48(2) of, and paragraphs 5, 6(1)(a) and 7(1) and (2) of Schedule 1 to, the Food Safety (Northern Ireland) Order 1991f1 and of every power enabling it in that behalf, and being a Department designatedf2 for the purposes of section 2(2) of the European Communities Act 1972f3 in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2) and of every other power enabling it in that behalf, and after consultation, in accordance with Article 47(3) of the said Order of 1991, with such organisations that appear to it to be representative of interests likely to be substantially affected by the Regulations (in so far as the Regulations are made in exercise of the powers conferred by the said provisions of the said Order of 1991), hereby makes the following Regulations:—
Annotations to the whole text
Footnotes
- f1
-
S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12). See Article 2(2) for the definitions of “the Department concerned” and “regulations”
- f2
-
S.I. 1972/1811
- f3
Contents
- Part I: Preliminary
- 1Citation and commencement
- 2Interpretation
- 3Exemption
- Part II: Approval of Meat Products Premises
- 4Approvals of premises other than ambient stores, rewrapping centres and cold stores
- 5Approval of ambient stores, rewrapping centres and cold stores
- 6Revocation of approvals
- 7Right of appeal
- Part III: Conditions for the Handling, Storing and Marketing of Meat Products
- 8General conditions
- 9Wrapping etc.
- 10Health marking
- 11Indication of storage temperature and durability
- 12Storage and transportation conditions
- Part IV: Conditions Relating to All Establishments
- 13Duties of occupier of establishment
- Part V: Prepared Food
- 14Prepared food obtained from raw materials of animal origin
- Part VI: Requirements for Other Products of Animal Origin
- 15Conditions for premises manufacturing other products of animal origin
- 16Sale of other products of animal origin — meat not to have been declared unfit for human consumption
- 17Transportation condition for other products of animal origin
- Part VII: Transitional
- 18Use of premises, tools and equipment for the preparation of meat products from meat without an EC health mark
- Part VIII: Penalties and Enforcement
- 19Supervision and enforcement
- 20Offences and penalties
- 21Application of various Articles of Food Safety (Northern Ireland) Order 1991
- 22Information to be provided by enforcement authorities
- Part IX: Miscellaneous and Supplementary
- 23Meat products and other products of animal origin from Great Britain, the Isle of Man and the Channel Islands
- 24Amendments
- Signature
- Schedule 1: General Conditions
- IGeneral Conditions for Approval of Establishments
- Part II: General Conditions of Hygiene
- General conditions of hygiene applicable to establishments, equipment and tools
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- 6Paragraph 6
- General conditions of hygiene applicable to staff
- 1Paragraph 1
- 2Paragraph 2
- Schedule 2: Special Conditions
- Part I: Special Conditions for Approval of Meat Products Premises
- 1Paragraph 1
- 2Paragraph 2
- Part II: Special Conditions of Hygiene for Premises Preparing Meat Products
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- 6Paragraph 6
- 7Paragraph 7
- Part III: Requirements for Raw Materials to be Used for the Manufacture of Meat Products
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- Part IV: Supervision of Production
- 1Paragraph 1
- 2Paragraph 2
- Part V: Wrapping, Packaging and Labelling
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- 6Paragraph 6
- Part VI: Health Mark
- 1Descriptions of health mark
- 2Descriptions of health mark
- 3Descriptions of health mark
- 4Other provisions
- 5Other provisions
- 6Other provisions
- 7Other provisions
- 8Other provisions
- 9Other provisions
- Part VII: Storage and Transport
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- VIIISpecial Conditions for Pasteurised or Sterilised Meat Products in Cans and Other Hermetically Sealed Containers
- Part IX
- Schedule 3: Storing, Rewrapping and Assembly of Meat Products
- IRequirements for Ambient Stores
- IIRequirements for Rewrapping Centres
- Part III: Requirements for Cold Stores
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- Schedule 4Schedule 4
- Schedule 5: Specific Hygiene Standards for the Manufacture of Other Products of Animal Origin Intended for Human Consumption
- IGeneral Conditions
- IISpecial Conditions for Rendered Animal Fats, Greaves and By-Products
- Standards applicable to premises collecting or processing raw materials
- 1Paragraph 1
- 2Paragraph 2
- Additional hygiene requirements relating to the preparation of rendered animal fat, greaves and by-products
- 1Paragraph 1
- 2Paragraph 2
- 3Paragraph 3
- 4Paragraph 4
- 5Paragraph 5
- 6Paragraph 6
- 7Paragraph 7
- 8Paragraph 8
- 9Paragraph 9
- 10Paragraph 10
- 11Paragraph 11
- IIISpecial Conditions for Stomachs, Bladders and Intestines
- Explanatory note